We had some medallions of pork to cook and found a superb recipe from Brian Turner on the UKTV Food website. The medallions were done in a rich creamy mushroom sauce that also contained white wine and sherry. We thought Chardonnay would be good and we opened a bottle of Wolf Blass Yellow Label 2009 from Tesco. We were not disappointed. Peach and melon-fruit flavours with a subtle butterscotch finish. The rich creaminess of the wine complimented the dish beautifully. A very good wine and a very good match.